Start by slicing the chicken breasts or thighs into evenly sized pieces, about 1 inch thick. This helps them cook evenly and absorb the flavors better.

In a bowl, combine the soy sauce, honey, garlic, grated ginger, and lime juice. Stir well to create a smooth marinade. The soy sauce gives it that savory umami kick, while honey adds sweetness to balance the tangy pineapple.

Place the chicken pieces in a resealable plastic bag or shallow dish, then pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes—an hour is even better. This gives the flavors time to infuse into the chicken, making it extra juicy and flavorful.

Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the marinated chicken and cook for about 6-8 minutes per side or until the chicken reaches an internal temperature of 165°F (75°C). You want the chicken to be golden brown on the outside and tender on the inside.

If you prefer grilling, preheat your grill to medium heat and cook the chicken for 6-8 minutes per side, brushing wit ith the marinade while grilling.

Once the chicken is cooked, toss the fresh pineapple chunks into the same skillet (or onto the grill for a smoky flavor). Sauté for 2-3 minutes, allowing the pineapple to caramelize and soak up some of the savory marinade. The pineapple will soften slightly and become even more delicious when paired with the warm chicken.

Once everything is cooked, serve your pineapple chicken hot. For a complete meal, pair it with steamed rice, quinoa, or a fresh green salad. Garnish with extra lime wedges or fresh cilantro for a burst of freshness and color.